Easy Milk Chocolate Mousse

Tried this recipe from Tina Verrelli on epicuricloud and I have to say its easy and delicious!!! Tina made a cute little Halloween version for decorations and it was easy and not a Pinterest fail! Anyone can follow this recipe!

Ingredients:

• 1/2 Tsp. Instant Espresso Powder
• 1 Tbsp. Water
• 1 1/2 Tsp. Vanilla
• 2 Tbsp. Avocado Oil
• 1 Cup + 1 tbsp. Milk Chocolate Chips
• 1/3 Cup Milk
• 2 Tbsp. Sugar
• 1 Pinch Salt
• 1 Cup Cold Heavy Cream

Directions: 

1. In small liquid measuring cup stir together instant espresso powder and water until dissolved, add oil and vanilla.
2. In a Food processor – add chocolate chips and process on high until finely chopped.
3. In a microwaveable measuring cup combine milk, sugar and salt (use a cup that is larger than the amount, it will bubble up). Microwave in 30 second increments, stirring in-between until the sugar is dissolved. Should take 2-3 rounds.
4. With the food processor (on low if you have speed settings) slowly add the hot milk mixture until the chocolate is melted… then add the espresso mixture in a slow steady stream.
5. Pour mixture into a large bowl and let cool.
6. Using the same food processor (no need to clean) add heavy cream and process on high until whipped and thick.
7. When chocolate mixture is cool, fold in half of the whipped cream… once mixed in fold in the other half until just combined.
8. Spoon the mixture into 4-6 dishes and refrigerate until chilled.
9. 1. **can make up to 2-days in advance!

Credit: http://www.epicuricloud.com/blog/2018/10/26/milk-chocolate-mousse-recipe-food-processor-version-no-egg?fbclid=IwAR2Jwqp2uUZJZ5XVGa7YenSkpeVOgGbO0XVO9SXhF1L0aiYYThT6TOyousM